- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- Wheat free
- 3 serves veg or fruit
Turn up the heat with these Mexican-style jacket potatoes, loaded with zesty toppings for a fiesta in every bite, bringing south-of-the-border flair to your plate.
- Makes8
- Cook time1 hour 10 minutes
- Prep time10 minutes
Ingredients
- 8 large Coles Australian Carisma Washed Potatoes
- Extra virgin olive oil, to drizzle
- 400g can Mexican mix beans, drained
- 300g Coles Mexico Smokey Salsa Roja
- 250g Coles Pizza Blend Shredded Cheese
- Sour cream, to serve
- Coriander sprigs, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cut sixteen 20cm squares of foil. Place potatoes on a plate. Use a fork to prick the potatoes all over. Drizzle with oil. Season. Wrap each potato tightly in 2 layers of foil to enclose.
Step 2
Heat a barbecue grill on medium-high. (Alternatively, prepare a camp fire and carefully place potatoes directly onto low embers.) Cook potatoes, covered, turning every 20 mins, for 40-60 mins or until tender. Transfer to a large plate.
Step 3
Combine beans and salsa in a bowl. Carefully unwrap potatoes (don’t remove foil entirely) and use a small sharp knife to cut a cross in the top of each potato (don’t cut all the way through). Squeeze bases to open slightly. Fill potatoes with bean mixture and sprinkle with cheese. Return to grill or camp fire and cook for 5-10 mins or until cheese melts. Serve with sour cream and coriander.
Recipe tip
COOK. STORE. SAVE.
Use it up: Any leftover sour cream and coriander will make tasty toppings for the camp fire nachos at coles.com.au/campfirenachos.
Mexican-style jacket potatoes
- Makes8
- Cook time1 hour 10 minutes
- Prep time10 minutes
Ingredients
- 8 large Coles Australian Carisma Washed Potatoes
- Extra virgin olive oil, to drizzle
- 400g can Mexican mix beans, drained
- 300g Coles Mexico Smokey Salsa Roja
- 250g Coles Pizza Blend Shredded Cheese
- Sour cream, to serve
- Coriander sprigs, to serve
Description
Turn up the heat with these Mexican-style jacket potatoes, loaded with zesty toppings for a fiesta in every bite, bringing south-of-the-border flair to your plate.
Method
Step 1
Cut sixteen 20cm squares of foil. Place potatoes on a plate. Use a fork to prick the potatoes all over. Drizzle with oil. Season. Wrap each potato tightly in 2 layers of foil to enclose.
Step 2
Heat a barbecue grill on medium-high. (Alternatively, prepare a camp fire and carefully place potatoes directly onto low embers.) Cook potatoes, covered, turning every 20 mins, for 40-60 mins or until tender. Transfer to a large plate.
Step 3
Combine beans and salsa in a bowl. Carefully unwrap potatoes (don’t remove foil entirely) and use a small sharp knife to cut a cross in the top of each potato (don’t cut all the way through). Squeeze bases to open slightly. Fill potatoes with bean mixture and sprinkle with cheese. Return to grill or camp fire and cook for 5-10 mins or until cheese melts. Serve with sour cream and coriander.